Crunchy and flavorful whole grain cookies, perfect for dipping in hot milk or enjoying with a cup of tea. Made with sourdough discard for a deeper and more complex flavor.
Coarsely chop the chocolate and hazelnuts and set aside.
In a bowl, dissolve the sourdough discard with the oil and egg, add the erythritol, flour, salt, and finally the chopped chocolate with hazelnuts.
Knead to combine all the ingredients, form a dough, and break off pieces of about 50 g each.
Form balls, flatten them slightly, and shape them into a more regular round shape with your hands.
Transfer the cookies onto a baking sheet lined with parchment paper, let them rest for half an hour, and then bake in the oven at 190 degrees for about 15 minutes.
Parchment paper
At room temperature in an airtight container
The cookies can be stored for several days if well sealed in an airtight container. They can be enjoyed at breakfast or as a snack throughout the day. They pair well with both tea and coffee.
Italia, Veneto
| Energy (kcal) | 288.72 |
| Carbohydrates (g) | 45.3 |
| of which Sugars (g) | 2.01 |
| Fat (g) | 8.36 |
| of which Saturates (g) | 1.48 |
| Protein (g) | 7.99 |
| Fiber (g) | 5.85 |
| Sale (g) | 1.88 |
